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Sauteed Monggo Sprouts, Chayote, Malunggay, Squash with Shrimps

I just love cooking a mix and match dish throwing what ever is available in the fridge. This time is another version of the Ginisang Upo at Togue dish that is simple and delicious.

Actually, its just adding kalabasa and getting rid of the pork from the other recipe. Though this one is more soupy, you can adjust it to be more of a stir-fry dish that's perfect on the side. 


Here's a simple recipe for Ginisang Togue, Upo, Sayote, Malunggay at Kalabasa na may Hipon
Ingredients
  • 1 cup tawgi (togue/mung bean sprouts), wash and cleaned
  • 1 cup kalubay (upo), sliced
  • 1  sayote, sliced 
  • 1 cup malunggay leaves
  • 1 cup sliced kabalasa
  •  Shrimps, a few pieces
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tomato, sliced
  • Salt and Pepper (or shrimp bouillon cubes)
  • 1/2 cup water (adjust)
How to Cook
  1. In a pan, saute in oil  garlic, onion and tomatoes then add togue.
  2. Add water and season with salt and pepper (or broth cubes.). 
  3. Bring to a boil then add shrimps, kalabasa, sayote  and calubay
  4. Cook for 5 to 7 minutes or until the shrimps turns orange and the vegetables are cooked. 
  5. Add malunggay leaves and cook for a few minutes. Remove from heat and serve.
When everything's done, just enjoy every spoonful of this simple and delicious dish. As always, the measurements are just guides in this recipe  Extra rice, please!

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